Aaloo Kabli

Aaloo Kabli is a beloved Bengali-style street food that is tangy, spicy, crunchy, and incredibly refreshing. It is the kind of quick, flavourful snack that works just as beautifully as an evening bite or a light accompaniment to a meal.

Prepared with P Mark Kachi Ghani Mustard Oil, this simple recipe gets an unmistakable warmth that complements the tanginess of the tamarind, lemon, and spices. With minimal cooking and plenty of fresh ingredients, Aaloo Kabli is an easy way to bring a taste of Bengal into your kitchen.

Ingredients for Aaloo Kabli

• Potatoes - 3 medium, boiled and cubed

• Boiled chickpeas (kabuli chana) - 1 cup

• Onion - 1 medium, finely chopped

• Tomato - 1 medium, finely chopped

• Green chillies - 1-2, finely chopped

• P Mark Kachi Ghani Mustard Oil - 1 tbsp

• Tamarind pulp - 1 tbsp

• Lemon juice - 1 tbsp

• Roasted cumin powder - 1 tsp

• Red chilli powder - 1/2 tsp

• Chaat masala - 1/2 tsp

• Salt - to taste

• Fresh coriander - 2 tbsp, chopped

  
  

Method Aaloo Kabli

1. Boil the potatoes until just tender, peel, and cut into bite-sized cubes; keep the boiled chickpeas ready.

2. Combine the potatoes, chickpeas, chopped onion, tomato, and green chillies in a large bowl.

3. Add the oil, tamarind pulp, lemon juice, roasted cumin powder, red chilli powder, chaat masala, and salt.

4. Toss gently until everything is evenly coated.

5. Add the chopped coriander, mix again, and adjust the seasoning and tanginess to taste.

6. Serve immediately and enjoy the fresh tangy flavours.

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